Cultures for Health Certified Organic Kombucha Starter SCOBY | Heirloom Culture for Unlimited Batches | Shelf-Stable Dehydrated Scoby for Fresh Activation | Brew Your Own Probiotic Tea | pH Test

So far, so good!

Scoby has not activated nor grown any yeast or evidence of yeast in over a week now. I cannot ship liquids in diplomatic mail, so I was hoping this would work, but alas, it is not. If you're going to get scoby through Amazon, buy one that ships with liquid.

Highly recommend

Excelente producto

I’ve recently stumbled into the homebrew hobby because I was tired of making grape jam off 60 lb. of concord grapes grown in a tiny urban backyard every year. Although I am not a huge kombucha consumer, I jumped on the opportunity to try out this line of brewing. After all, the benefits of consuming probiotic beverages/foods are well established. The steps are simple enough. In my opinion, the only precaution is to watch the initial temperature (do not drop the dehydrated SCOBY into a boiling or hot tea! You will kill the living microbes.) and also the ambient temperature in the ensuing 30 days. I ran into some troubles in the latter because it was in the middle of a frigid winter here. My drafty old house often dipped under 65 F at night, far below the recommended 68 F. I had to wrap the jar in a heated blanket. I also occasionally sprayed vinegar over the filter paper that covered the opening of the jar. After exactly 30 days, the kombucha tea is done! I double-checked the tea with the included pH indicator. The tea looked like the day it was made (no mold for sure). The tea tastes … well like kombucha 🤤. I did make a mistake by using double the amount of recommended sugar. That did not seem to impact the fermentation much. The tea tastes a bit sweeter than usual. Since this is only the rehydration process, I immediately started the first batch using the “live” SCOBY. My understanding is that good and healthy SCOBY should be able to replicate itself and produce a baby SCOBY. I’ll declare victory for now.